Advertisement

Chickpea Mac and "Cheese"

48

  • Prep Time15 mins
  • Total Time25 mins
  • Makes8 servings
Chickpea Mac and "Cheese"

Photo: Erik Putz

A creamy, vegan mac and cheese is so easy to make. This one uses chickpeas and butternut squash to create the perfect orange sauce.

Ingredients

  • 450 g macaroni

  • ¼ cup olive oil, divided

  • 1 onion, chopped

  • 1 carrot, chopped

  • 1 ¼ cups no-salt-added chickpeas, drained and rinsed

  • 1 cup frozen diced butternut squash

  • 1 ¼ tsp salt

  • 2 tbsp lemon juice

Instructions

  • Bring a large pot of salted water to a boil and cook pasta following package directions. Reserve 2 cups pasta water before draining. Return pasta to pot.

  • Heat 2 tbsp oil in a large frying pan over medium. Add onion and carrot, and cook until softened, 6 min. Add chickpeas, squash, salt and 1 cup pasta cooking water. Bring to a simmer and cook until carrots and squash are tender, 4 min.

  • Transfer vegetables to a blender and add lemon juice, remaining 2 tbsp oil and ½ cup pasta water. Purée until smooth. Add sauce to pasta, stirring to coat. Stir in up to ½ cup more pasta water until smooth and saucy.


Nutrition (per serving)

Calories 322, Protein 11g, Carbohydrates 54g, Fat 8g, Fibre 4g, Sodium 623mg.


Tip

Frozen diced butternut squash is a huge time saver and convenient to keep on hand, plus it's a great way to sneak more veggies into dinner.

Originally published in the May + June 2018 issue. Photo by Erik Putz.

This article was originally published on May 04, 2018

Weekly Newsletter

Keep up with your baby's development, get the latest parenting content and receive special offers from our partners

I understand that I may withdraw my consent at any time.

Advertisement
Advertisement